How to make
Cut the asparagus into large pieces and fry them over a high heat in a pan with very little olive oil. A few minutes (4-5) are enough for them to remain crispy. Remove and place them into a plate and set it aside.
Cook the spaghetti according to instructions on the package and run cold water over them to stop the cooking process. Strain them well and mix with the basil pesto, so that it sticks well to the pasta.
Cut the prosciutto into strips and also mix with the spaghetti to blend the flavors well. Distribute into plates.
Cut the cherry tomatoes into halves or quarters, depending on their size. If you are using regular mozzarella and not baby, cut it into pieces as well.
Spread the asparagus over each portion of spaghetti, then the mozzarella and finally the tomatoes. Season with a little olive oil and salt.
Optionally, crumble Parmesan for extra flavor.
